Grilled Buttermilk Chicken

This came out wonderfully. I did modify a bit, due to some saying it was bland. Instead of kosher salt, I used seasoned salt. Instead of cumin, I used paprika. Marinated it for a day. I used a gas grill but I know coal would be even better.

Easy to prep, grills up nicely, the gang loved it. Highly recommended.

I had high hopes for this recipe but the chicken was absolutely flavorless - it was moist but flavorless

Very moist. Used 1/2 recipe for 3 large half chicken breasts (1.75 lbs). After marinating, drained and dredged beasts in flour/ground flax mixture. Browned in heated skillet and baked for 25-30 minutes at 350.

I halved the recipe for the brine and used 2lbs boneless skinless breasts. They were so tender and had a very nice flavor. Will definitely make again. Very good for summer cookouts. I marinated them for four hours but recommend doing them a little longer to get even more flavor.

I have made this several times most recently for Mother's Day luncheon. I always marinate over night and use good quality organic chicken. This recipe gets rave reviews and there are never leftovers. Good served warm or chilled for a picnic.

I love this recipe, and so do my kids! Tender and flavorful. I did cut the salt down a bit.

I have always marinated this overnight and gotten great flavor and rave reviews from my guests. It's extremely easy to make, especially for a large group.

Not alot of flavor. Just tasted like plain grilled chicken, but still good.

I used this recipe to marinate boneless, skinless chicken breasts for a Birthday party for my son. It was easy because I was able to trim the chicken and put into this, simple to make, marinade the night before the party. The day of the party all I had to do was put it on the grill. I received so many compliments on how juicy and tender the chicken was and it paired up well with all of the side dishes I had made. This is a great recipe and simple to make!

This has got to be the best bbq chicken recipe ever. Follow the recipe, don't skimp....but marinate for 24 hrs. +, the flavors just shout back at you...Used legs/thighs, the most flavorful parts of the bird....

Chicken was moist & delicious. This is a keeper! Perfect for warm weather & grilling by the pool!

This was delicious! I used thighs and drumsticks, and the buttermilk marinade gave it such flavor. And this is so EASY to prepare. Will definitely put this on my regular rotation.

A family favorite. Every time I serve it, I get asked for the recipe. I have a family member who claims not to like "dark meat"....but loves it in this recipe.

This was delish! I added a pinch of chili powder to the brine. Really a good recipe on the grill or in the skillet!

Marinated overnight, the buttermilk solution did its job keeping the chicken breasts (bone in) moist during cooking, but even with double the cumin, I couldn't taste it. I'd recommend adding some other, stronger seasonings be added to the marinade. I'll see how the leftovers taste tomorrow.

Tried this last night and it was good, but not as special as I expected. I will marinate it over night next time, as I only did for 4-5 hours this time. Will add more cumin also---I love it and just couldn't taste it enough.

Tasted like regular grilled chicken.

This was moist, but that is it. I followed the recipe to a tee (even added a little extra cumin due to the reviewer who liked it), but the chicken was BORING. Ended up adding salt & pepper to it and dipping it in BBQ sauce. I agree this may be better cold, but this recipe needed acid, citrus, FLAVOR.

This is my new favorite chicken marinade. Everyone loved it. I used bone-in, skin-on chicken. Took me 5 minutes to make the marinade in the morning, and I let the chicken marinade all day. Next time I won't buy breasts because they didn't absorb as much of the flavor as the smaller pieces. The drums and thighs had so much flavor. Follow the recipe to a T and you won't be disappointed.

This was very, very good. My husband said it was great...but said when it comes to buttermilk, he prefers it fried. Nothing against this recipe though... to get the buttermilk w/o the fat of frying, this is the way to go...

Amazing. This is the best grilled chicken I have ever had. I will be using this recipe over and over.

We made this with chicken breast and marinated it overnight. It was definitely nice and moist, but I thought the flavor was a little bland when it was served hot. However, the next day cold, it was great and had more flavor. If I made it again, I would do so with the intention of eating it cold.

Fantastic!! The meat was so tender and just fell off the bone. We made this with leg quarters and tried it with a split breast. We let it brine for about 6 hours. Planning to serve this at a dinner party soon. Yum yum.

Don't leave the cumin out! Trust me, that's what makes this recipe so different and so yummy! The cumin gives the chicken almost like a smokey-type flavor that comes through at just the right time mid-bite. Not overpowering at all.

What difference does the cumin make if I leave the it out? Anything you would substitute for the cumin?

I have served this recipe twice for larger celebrations, right off the grill and people raved about it! It's delicious even with boneless, skinless chicken breasts as we prefer that over the thighs. The kids went crazy over the legs. Great flavor and tenderizor...and so easy to make. It's a keeper!